ICE CREAM PROTEIN COOKIE SANDWICHES (VEGAN)
Summer is now HERE which has me in the mood for chilly treats, like these Ice Cream Protein Cookie Sandwiches! They’re gluten-free, dairy-free, vegan and totally crave-worthy! As if the chocolate chip protein cookies weren’t delicious by themselves, you can can sandwich them with banana “nice cream” or in my case, dairy free cookie dough ice cream 🙂
Did you know? Lactose tolerance varies greatly depending on ancestral origins and appears to be a cultural adaptation. For example, only 2% of those with European heritage are lactose intolerant, compared to 95% of Asians, 80-100% of American Indians, 60-80% of African Americans, and 50-80% of Hispanics (source). Makes sense considering traditional Asian cuisine does not involve dairy, but many northern European cuisines include butter, cheeses, milk, and yogurt.
Personally, I can’t handle ice cream or sour cream at all, but do okay with aged or fermented dairy (cheese and Greek yogurt), since these processes reduce the amount of lactose. I also don’t tolerate whey protein, which is why I switched to a vegan protein powder, despite not being vegan!
Recommended protein powder
Speaking of vegan protein powders, my favorite (and the one I used here) is LIV Body Lean Vegan Protein. You can use my code SARAHWILKINS for free shipping! I haven’t tested this recipe with whey, but in my experience a whey blend works much better than whey isolate for baking.
Recommended flour and sweetener
I used gluten-free baking flour in this recipe, but have also tested all-purpose, cassava flour (Paleo), and oat flour! I also used my favorite stevia blend, which is twice as sweet as sugar… so you’ll want to use twice as much granulated monk fruit, granulated erythritol, or baking stevia.
Substitutes for butter and egg
I’ve also found a combination of nut butter and vegan buttery spread are the best for a perfectly crisp yet soft cookie! Feel free to swap the buttery spread for coconut oil, or use any nut butter you have on hand. You can also play around with substituting more unsweetened applesauce to lower the fat! To hold the cookies together, I used egg white, but have also tested aquafaba (liquid from a can of chickpeas) and flax eggs. All work!
Of course, I added some dairy-free dark chocolate chips, because more chocolate is always better! Am I right?
Here’s the printable recipe for these Ice Cream Protein Cookie Sandwiches! I hope you’ll rate and comment below if you try them 🙂
This post contains affiliate links and is sponsored by LIV Body.
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